Easy lasagna soup combines all the delicious flavors of classic Italian lasagna with the comfort of soup for a dinner the the whole family will love.

From the recipe collection of Tara Ippolito

This easy lasagna soup is the perfect way to keep warm this fall and winter. It's the ultimate comfort food. What a delicious way to get all of the familiar flavors of lasagna in an easy to make soup. Comfort food and cold weather go hand in hand. As soon as the temperature starts to drop in New Jersey we're ready for our soups and chilis.

Lasagna is a family favorite of ours in my house but making it can be kind of a hassle. Between preparing all of the ingredients and the time consuming layering, It's a tedious process for sure. This recipe takes all the fuss out of the equation and gets straight to the good stuff. It takes less than half the time that it normally takes me to make a traditional lasagna. It's the perfect busy weekday dinner that the whole family is guaranteed to enjoy.

Ingredients

Here is everything you'll need to make this delicious soup. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Lasagna Sheets
Ground Beef
Olive Oil
Ground Italian Sausage
Tomato Sauce
Beef Broth
Canned Diced Tomatoes
Heavy Cream
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Salt & Pepper
Garlic Powder
Italian Seasoning
Oregano
Fresh Basil

How To Make It

Heres how to make this amazing comfort food. You can find the full ingredients list along with instructions on the recipe card below.

First, in a large pot over medium high heat, brown the ground beef and sausage in a little oil and drain the fat. Season the meat with salt, pepper, garlic powder and Italian seasoning. Stir in the tomato sauce, beef broth and diced tomatoes. Break up the lasagna sheets into 1-2" pieces and add them to the soup. Stir everything together and turn the heat to up to medium high.

NOTE: Be sure go drain the fat well to avoid a greasy soup.

Now, stir in the heavy cream, parmesan cheese and season the sauce with salt, pepper, Italian seasoning and garlic powder. Let the pasta cook in the sauce and in the meantime, make the ricotta mixture by combining the ricotta, mozzarella and oregano. Stir in a couple large dollops of the ricotta mixture into the soup (save some for garnish). Once the pasta is done cooking, garnish with the rest of the ricotta mixture and shredded basil (optional), serve warm and enjoy!

PRO TIP: Warm the heavy cream in the microwave for a few seconds to take the chill off. This will allow it to more easily incorporate into the soup.

Do I Have To Use Lasagna Sheets?

No, you technically don't have to use lasagna sheets. I actually used Campanelle pasta here because it looks similar to the wavy ends of traditional lasagna sheets and makes it easier to eat in my opinion. Fell free to use whatever you'd like because any pasta would work fine here.

Storage

Let the soup cool completely and place it into a food safe, air tight container. It will last in the refrigerator for up to three days.